INGREDIENTS
1 tablespoon olive oil
1/2 cup finely chopped shallot
2 cloves of garlic, grated or minced
1 1/2 cups arborio brown rice (short grain brown rice)
4 cups Pacific Foods Low Sodium Vegetable Broth
1 cup pumpkin purée
1 1/2 teaspoons fresh chopped sage
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
Kosher salt and fresh ground black pepper to taste
1/2 cup dry white wine
4 ounces goat cheese, reserve one ounce for topping the risotto
1/3 cup dried cranberries
2 tablespoons pumpkin seeds
INSTRUCTIONS
1. Preheat oven to 375° F. In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside.
2. Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds. Season with salt and pepper.
3. Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs, spices and season with salt and pepper. Stir together and cover with a lid. Bring to a boil.
4. Once boiling stir the rice, place the lid back on, then remove from the heat and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.
5. Remove the pot from the oven. Remove the lid and pour in the wine and goat cheese. Stir vigorously for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with salt and a generous amount of pepper then taste for seasoning.
6. Serve the risotto topped with extra crumbled goat cheese, dried cranberries, pepitas and more chopped sage and rosemary.
credit: reciperunner.com